[qahtan]

where are you in UK.......

qahtan

[siduri]

I don't think the traditional sachertorte could use coconut fat, because it's an old recipe, before this sort of thing was even invented.
Anyway, i wouldn't trust it.
However, that said, i have eaten sachertorte from various austrian pastry shops, though not from the hotel sacher itself, and i have to say it did not impress me. The cake was too dry, the glaze too dry, the apricot jam just detracts from the chocolate.
I make a version of dense chocolate torte with glaze, based on a recipe for sacher torte in Barbara Maher's Cakes cookbook, but i use a glaze made with just melted chocolate and butter, and don;t put the jam in. The main reason for it is for aesthetics, since it serves as a crumb coating, so the crumbs don;t get into the chocolate glaze but i dislike the combination.

[Z~BESTUS]

JOYFULL:
Good afternoon. I would like to tell you what the keeper of the SACHERTORTE has said 11 years ago. His name is Chefkonditor Friedrich Josef Pliegler. The chocolate covering is a FONDANT. The chocolate has a high degree of cocoa butter ( My opinion only probably 75% C/butter at minimum.) It is a combination of chocolate that comes from Austria, France, & Germany. Each one BITTER. THIS CONCOCTION IS poured over the torte & three (3) strokes are applied (Only 3 ). Then smoothed out along the sides. Then it is left to cool. All this comes from the horses mouth. One more thing he does mention that the eggs are separated, the whites most likely are beaten & then folded in. The world class European pastry bakers fold in their whites differently then we do. I have learned that much on my own. It is a much superior method.
Joyfull I hope this helps you bake the cake you are hoping for.
Good luck with it & enjoy the rest of the day young lady.

Z~BESTUS.


SIDURI:
The reason you found the torte dry is because the real torte after the cake has been sliced it is then applied with apricot preserves & is left to soak for 2 days. This way the apricot taste & moister go all the way thru. Then the glaze goes on.

[HotChef]

I eat my Chefs hat ( I am an Austrian...)

Lard is never used for frying Vienna Schnitzel. Original rendered porkfat was used but of course in restaurants you use now oil... or special fat for deepfryers.

Tafelspitz is DEFINITELY NOT BEEFBRISKET!!!!!
Brisket is beefbreast but Tafelspitz is being cut out from the hind part...

Jelly in 'Salzburger Nockerln'. Not in Vienna and neither in Salzburg....

And definitely no coconut in the chocolate for the covering of the cake...
300 gr sugar,250 gr 'cooking' chocolade, 125 ml water. or to make it easier, fondant and chocolate...(from the book Wiener Suess Speisen)

and from the 'horses mouth' ( The Great Sacher Cookbook)
300 gr sugar, 250 gr dark chocolate,125 ml water...
procedure how to do it is a pain in the neck....

[bonbini]

I just made my sachertorte 2 weeks ago. I used chocolate couverture, heavy cream and core syrup to make the glaze.